July 31, 2013
A review of the Carmel Kayoumi Cabernet Sauvignon 2009 and some summer cocktail suggestions.
It may seem counterintuitive to discuss Cabernet Sauvignon during the warm summer months. An ideal wine for cooler weather, the tannins in cabernet make it a poor match to the customary summer fare and an unlikely candidate to consider sipping poolside. But summer may actually be an ideal time to think about buying some Cabernet, especially if you have a location to keep it cool and undisturbed until the inevitable arrival of autumn and winter. The Cabernet Sauvignon grape is the result of an inadvertent, but very fortuitous, cross between Cabernet Franc and Sauvignon Blanc that occurred in southwestern France in the 17th century. Thick skinned, relatively disease resistant and easy to cultivate, Cabernet Sauvignon has become one of the world’s most popular red wine varietals. Indeed, globally it was the most planted premium red grape varietal until Merlot edged it out in the 1990s. As it is still widely planted the world over, quality varies with the terroir and the skill of the winemaker — harvesting too early or late will result in off-flavors such as green peppers or over jammy black fruit. When well-produced, appropriately aged and treated gently, Cabernet Sauvignon becomes a true vinous treasure.